Freestanding Fridge Commercial Dry Aging Cabinet Dry Aging Fridge DA 458FS

Freestanding Fridge Commercial Dry Aging Cabinet Dry Aging Fridge

What is Dry Aging?

A good meat aging process can give the meat tenderness, intense flavour and digestibility. The CICO dry ager will allow the aging process to be achieved by all types of food suppliers - restaurants, hotels, butchers, specialist farmers and retail outlets.

CICO equipment has multiple uses. For example it is possible to age food such as cheese & meat, dry fruit and vegtables or allow cold fermentation all in one appliance - saving space and capital costs.The Perfect partner for dry aging any meat, charcuterie or storing cheese.
The Dry Aging machine can be intergrated or free standing.

Dry Aging meat expected weight loses. The weight loss in CICO Dry Aging Machine is surprisingly little compared to other makes of maturing fridges which tend to loose up to 30% more:

Reference Info:
-Beef: After 4 weeks approx. 7 - 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 - 10 %

CICO -- Bring a better life for you ...!!!(click here for more details)

Regarding the Shipping

As it is made by compressor cooling system and very heavy, we will suggest shipped by SEA .
please offer the sea-port name to us ,then we will help you to check the shipping cost .
Please ignore the shipping cost which has been shown in the alibaba-system.

The most advantage of CICO-DRY AGERS.

CICO was start develop the project of dry agers from 2017 years , and now , ours products quality and performance are steady during these years , also got very good marketing feedback .
for dry age the meat , the steady quality machine is the mostly important thing .
we do remenber one thing, our customer tell us : The meat was more expensive that yours machine ...!!

CICO Commercial dry aging display fridge, meat dry ager, dry aging cabinet for sale DA-458FS

WHAT IS CICO DRY AGING MACHINE?

Dry Aging Machine – the concept of meat maturing

To achieve the best result from any Beef it needs aging and aging needs time. Dry Aging is a traditional way of aging meat to produce an extraordinary tender and intensive flavour. A method used for many years, through which beef reaches the highest possible grade.

To obtain the perfect teak, you need do no more than use this tried and tested method, but now in a high tech controlled environment. For best results, meat should be hung on the bone for a specific time in a microclimate of controlled temperature, humidity and air quality. In this way it can age naturally.

The pleasure when eating dry-aged meat is like nothing you've ever tasted before. The texture cannot be compared to an "ordinary piece of meat". So no wonder dry-aged beef is recognised by foodies as the "king of meats" on the s teak menu.

TASTE DELICIOUS

The perfect steak – a question of perfect timing.

The best meat recognised for Dry Aging is beef, especially the sirloins from a young animal. The meat becomes extremely tender, especialy if it has a good fat content and high rate of internal marbling.

The longer the beef is hung in the CICO dry aging machine, the more intense the flavour becomes. Over this period an unusual aroma is apparent. A similar smell to cured ham or musk, freshly baked bread or hoar frost.

Over time, the beef acquires a dark colour and thin crust on the exposed surface. When process is complete, this thin crust is trimmed off and the dry aged meat is de-boned or cut into steaks ready for the pan or grill.

The result is unlike a normal steak. The texture is softer, the flavour is more intense – it just melts in your mouth. The secret is oxygen, which titillates the natural enzymes of the meat over time.

THE PERFECT PARTNER FOR DRY-AGING.

Have you ever wondered why steaks at high-end restaurants taste so good or why they are so expensive? The secret is dry aging. When it comes to steak, fresher is not always better. Meat is better when it is aged before cooking. Dry aging helps tenderise the steak and bring out its flavour.

Now, there is no reason to shell out your whole paycheck on a quality steak. You can become the steak master that you have always wanted to be. The CICO dry aging machine lets you quickly dry age your steaks right at home.

Dry Aged Meat from CICO-Steak-Fridge.

Thanks for the photo offer . Enjoy your meat , cheers !!!

We have 3 series dry ager machine.

1. Classic Dry Ager(Temperature Range:5 - 22degree)

DA-293FS

DA-458FS

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